I am taking this humble blog on the road! Yes, I am coming at you today not from the PHX, but from the TUX, where I am housesitting for the next twoish weeks. Given the unfamiliar kitchen and my complete inability to find anything therein, the food blogging might be a little light-in-its-loafers, but there are always tamales to be talked about, and I plan on getting my fill. And perhaps this break from PHX will inspire me to get my craft on? WHO KNOWS?
This trip to the TUX strangely coincides with the beginning of The Husband's liquid diet, which is convenient in terms of cooking-in-a-strange-new-place situations (hurrah for leftovers!). Said leftovers were the remnants of the butter and cheese overload that took place last week, one meant to gird The Husband's loins with as many calories as possible to sustain his not-terribly husky frame.
Dish one was bubble and squeak, which has been lovingly detailed here; there was a slight switching of the pitch up, as I used Brussels sprouts and kale in place of the cabbage and spinach. It was a fair bit heartier than the original (which is saying something, given the original's ingredients), and I think I actually prefer it this way. The sprouts and kale are just so much more flavorful than cabbage and spinach, and they also crisp up much better under the broiler.
Dish two in the pantheon of foods that are good but not good for your arteries was vegetable lasagna made with homemade noodles (see here for basic recipe). The general layering strategy here went noodle; thinly-sliced zucchini; ricotta, herbs de provance farmers cheese, and amaranth blend; sliced provolone; noodle; herbed tomato slices; broccolini; shredded mozzarella and Parmesan blend; noodle; basil; provolone; mozzarella; noodle; and finally, fire-roasted tomato sauce. Put all this fantasticness in a baking pan, cover with aluminum foil, and bake for 20 minutes at 375ºF. Once it's all good and bubbly, remove the foil, add some shredded cheese (mozz and parm are always good, but don't be afraid to mix it up) and bake until nice and brown, another 20 minutes or so. Let it sit and cool for 15 minutes, then enjoy!
Both dishes heat up pretty well, though the lasagna is a bit on the dry side—intentionally so, given the small amount of sauce I tend to use—so just make sure to cover it with a paper towel when microwaving. If you're feeling healthy, a wee salad comprised of things you find rummaging through the fridge is a nice touch, but really, don't kid yourself. Apart from not eating it, there's little that can transform this orgy of butter and cheese into something that's good for you.
In lieu of cheesy, buttery photography, here's what the view looked like today
and tonight.
Plus sub-100ºF temperatures in August? I could get used to this.
This trip to the TUX strangely coincides with the beginning of The Husband's liquid diet, which is convenient in terms of cooking-in-a-strange-new-place situations (hurrah for leftovers!). Said leftovers were the remnants of the butter and cheese overload that took place last week, one meant to gird The Husband's loins with as many calories as possible to sustain his not-terribly husky frame.
Dish one was bubble and squeak, which has been lovingly detailed here; there was a slight switching of the pitch up, as I used Brussels sprouts and kale in place of the cabbage and spinach. It was a fair bit heartier than the original (which is saying something, given the original's ingredients), and I think I actually prefer it this way. The sprouts and kale are just so much more flavorful than cabbage and spinach, and they also crisp up much better under the broiler.
Dish two in the pantheon of foods that are good but not good for your arteries was vegetable lasagna made with homemade noodles (see here for basic recipe). The general layering strategy here went noodle; thinly-sliced zucchini; ricotta, herbs de provance farmers cheese, and amaranth blend; sliced provolone; noodle; herbed tomato slices; broccolini; shredded mozzarella and Parmesan blend; noodle; basil; provolone; mozzarella; noodle; and finally, fire-roasted tomato sauce. Put all this fantasticness in a baking pan, cover with aluminum foil, and bake for 20 minutes at 375ºF. Once it's all good and bubbly, remove the foil, add some shredded cheese (mozz and parm are always good, but don't be afraid to mix it up) and bake until nice and brown, another 20 minutes or so. Let it sit and cool for 15 minutes, then enjoy!
Both dishes heat up pretty well, though the lasagna is a bit on the dry side—intentionally so, given the small amount of sauce I tend to use—so just make sure to cover it with a paper towel when microwaving. If you're feeling healthy, a wee salad comprised of things you find rummaging through the fridge is a nice touch, but really, don't kid yourself. Apart from not eating it, there's little that can transform this orgy of butter and cheese into something that's good for you.
In lieu of cheesy, buttery photography, here's what the view looked like today
and tonight.
Plus sub-100ºF temperatures in August? I could get used to this.
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